Ukrainian Borscht with Beef (Printable)

A colorful beet soup combining tender beef and fresh vegetables, enhanced with sour cream and herbs.

# What You’ll Need:

→ Beef

01 - 14 oz beef chuck or brisket, cut into 2–3 large pieces
02 - 6 cups water
03 - 2 bay leaves
04 - 1 teaspoon whole black peppercorns
05 - 1 teaspoon salt

→ Vegetables

06 - 3 medium beets, peeled and grated
07 - 2 medium carrots, peeled and grated
08 - 1 medium onion, finely chopped
09 - 2 medium potatoes, peeled and diced
10 - 1/4 small green cabbage, shredded
11 - 2 tablespoons tomato paste
12 - 2 cloves garlic, minced

→ Pantry

13 - 2 tablespoons sunflower or vegetable oil
14 - 1 tablespoon sugar
15 - 2 tablespoons white vinegar
16 - Extra salt and pepper, to taste

→ For Serving

17 - 2/3 cup sour cream (approx. 150 g)
18 - Fresh dill or parsley, chopped

# How To Make It:

01 - In a large pot, combine beef, water, bay leaves, black peppercorns, and salt. Bring to a boil, then reduce heat and simmer for 45 minutes, skimming off any foam.
02 - Heat oil in a large skillet over medium heat. Add onions and cook until translucent, about 3 minutes. Add grated carrots and beets; sauté for 5 minutes. Stir in tomato paste, sugar, and vinegar; cook an additional 7 to 8 minutes until vegetables soften, stirring occasionally.
03 - Remove beef from the pot and set aside. Strain broth if desired, then return liquid to pot and bring to a simmer. Add diced potatoes and cook for 10 minutes.
04 - Add shredded cabbage and sautéed vegetable mixture to the simmering broth. Cook for 10 more minutes until vegetables are tender. Return beef to the pot shredded or cubed. Add minced garlic and adjust seasoning with salt and pepper. Simmer for 5 minutes and then remove from heat.
05 - Let the soup rest for 15 to 20 minutes to develop flavors. Serve hot, garnished with sour cream and chopped fresh dill or parsley.

# Expert Advice:

01 -
  • It fills your kitchen with the most comforting aroma while it simmers—you'll feel like you're doing something special just by cooking it.
  • The combination of tender beef, sweet beets, and tangy sour cream creates layers of flavor that somehow taste even better the next day.
  • It's actually simpler than it seems once you understand the rhythm of building the flavors in stages.
02 -
  • Don't skip skimming the foam from the beef broth—it takes two minutes and makes a real difference in clarity and taste.
  • The sautéed vegetable mixture should be cooked long enough that the vinegar and sugar have created something almost jam-like; if it's still watery, keep going.
  • Borscht genuinely tastes better the next day, so if you have time, make it ahead and reheat it gently—the flavors deepen overnight.
03 -
  • If you want to make this vegetarian, use vegetable broth instead of beef broth and add an extra potato for body—it works beautifully and tastes like a different but equally valid dish.
  • The quality of your sour cream matters more than you'd think; full-fat and slightly tangy is what you're after, not the thin, sour kind.
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